Healthy Baked Chocolate Donuts | Vegan, Gluten-Free

These donuts are vegan, gluten-free, oil-free and refined sugar free, so you can fully enjoy them because they are actually good for you.

For the glaze I used a powdered icing sugar alternative made from sukrine, which is a natural sweetener that contains zero calories and tastes just like icing sugar.

I simply combined it with cacao powder and a little bit of water. You can easily use icing sugar if you don’t mind using sugar, or you can also skip the glaze even though it does add that little sweetness 🙂

You can totally make these donuts on the weekend and grab two or three every morning for breakfast, if you are on the go.

I think they make a great filling and nourishing breakfast. If you don’t have a donut mold, don’t worry, you can simply use a square cake pan or a loaf pan. This is what my sister did and it worked really well. She even said it tasted like the chocolate brownie Clif Bar – now THAT’S a compliment!

Ingredients
For the donuts:

• 1 cup (100 g) oat flour (ground oats)
• 8 (115 g) Medjool dates, pitted
• 1/2 cup (125 ml) non-dairy milk
• 25 g cacao powder
• 1 tbsp potato starch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 pinch of salt

For the glaze:

• 50 g alternative to powdered icing sugar*
• 1 tsp cacao powder
• 1-2 tsp water

Instructions
For the donuts:

1. Preheat your oven to 350°F or 180°C.
2. Place the non-dairy milk and the pitted dates in a high-speed blender and blend until smooth. There should be no chunk of date left.
3. .............................................

for full instruction please see : bloomingnolwenn.com

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